Ingredients
2 large fennel bulbs1 medium potato1 shallot2 garlic cloves2 cups 2% milk1 cup chicken broth3 tablespoons cream cheese, softened2 tablespoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon minced fresh parsley2 packages (10 ounces each) fresh butternut squash ravioliAdditional grated Parmesan cheese, optional
Preparation
Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel.
Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper.
Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm.
Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.
